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Cajun Potato Soup

Creamy Cajun Potato Soup Recipe

Cajun Potato Soupis a creamy potato soup with Cajun spices and hearty add-ins like andouillesausage. It usually starts with a “holy trinity” base: onion, celery, and bellpepper. Then potatoes simmer in broth until tender. Milk, cream, and cheesecreate a thick, chowder-like texture. LSI keywords: Cajun soup, potato chowder,andouille sausage soup, creamy potato soup, Louisiana-style comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 12 oz andouille sausage or smoked sausage, sliced
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 4 garlic cloves minced
  • 2 lb russet potatoes peeled and cubed
  • 3 cups chicken broth low-sodium helps control salt
  • 1 1/2 cups whole milk or half-and-half for richer soup
  • 1/2 cup heavy cream optional, for extra creamy finish
  • 2 tbsp Cajun seasoning start with 1 tbsp if you’re sensitive to heat
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 tbsp all-purpose flour for thickening
  • 1 cup shredded sharp cheddar optional, but tasty
  • 2 green onions sliced (for topping)
  • Salt to taste
  • Hot sauce optional
  • Cooked bacon bits optional topping

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring spoons and cups
  • Wooden spoon or heat-safe spatula
  • Ladle
  • Potato masher
  • Immersion Blender
  • countertop blender
  • Small bowl
  • Tongs

Method
 

  1. Brown the sausage: Heat butter + olive oil in a large pot over medium heat. Add sausage and cook until browned. Browning builds big flavor. Remove sausage to a plate.
  2. Sauté the vegetables : In the same pot, add onion, celery, and bell pepper. Stir often until soft. Add garlic and cook 30 seconds.
  3. Make a quick roux-style base: Sprinkle flour over the veggies. Stir until flour disappears and looks slightly golden. This helps thicken Cajun potato soup later.
  4. Add potatoes and broth: Add potatoes, broth, bay leaf, Cajun seasoning, paprika, thyme, and black pepper. Stir well.
  5. Simmer until tender: Bring to a gentle boil, then reduce heat. Simmer until potatoes mash easily with a fork.
  6. Blend or mash for creaminess: Use a potato masher for chunky texture. Use an immersion blender for a smoother soup. Don’t over-blend — keep some texture.
  7. Add milk and finish: Lower heat. Stir in milk (and cream if using). Add browned sausage back in. Stir in cheddar if using. Taste and adjust salt.

Notes

Cajun potato soup after a long day, tasted, adjusted the Cajun seasoning slowly, and served it thick, creamy, and bright with green onions.